FĀNQIECHǍODAN
A staple of Chinese homes and cafeterias alike, these eggs are a quick meal served over rice or a complementary side dish for your next potluck.
Ingredients
- peanut oil or vegetable oil
- 4 eggs, lightly beaten
- 2 large tomatoes, cut in wedges
- 3–4 scallions, chopped
- salt
- sugar
Preparation
Heat a medium-sized skillet over medium-high heat. Add oil, heat briefly and then add beaten eggs. Cook for 30–60 seconds, until bottom is done and eggs are still runny on top. Turn down heat and use a spatula to divide the semi-cooked egg into pieces, folding the pieces as you chop, until the egg is almost fully cooked. Move the egg to a plate to finish later.
In the same pan, over medium heat, add scallions and tomatoes. Add more oil if needed. Fry the tomatoes until they begin to brown on the edges.
With the temperature still on medium, add the eggs back to the pan and mix in sugar and salt to taste. A pinch of salt and a ½ tablespoon of sugar is a good starting point.
About this recipe
Options:
• Add a small spoonful of rice wine into the beaten eggs before cooking.
• Substitute garlic for the chopped scallions
